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Knives
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F. Dick Master Grip Processing Knife with Sheath
F. Dick 6 in. reverse curve blade with partial serration and fitted sheath. This blade primarily used by hunters and butchers to gut small game animals and remove the organ meat. The special knife has two sharp blade sides and a metal ball at the tip. The tip is inserted and the abdominal wall is opened using completely with the hook-shaped end of the blade. The ball at the tip prevents internal organs from being damaged. The special knife plays an important role in the knife assortment of professional slaughterhouses and also in home slaughter. The main feature of its handling is its precise cutting action, which ensures that the thin intestinal wall is not damaged. This is why it needs its special shape, the basis of which is easy handling. Damage to the internal organs would significantly reduce the quality and financial value of the meat products. Its distinctive feature is its double cutting edge and the metal ball on the tip. For your safety, the MasterGrip handle is shaped with an extra-wide thumb rest and a prominent finger guard. The finger guard on the handle prevents your hand from accidentally slipping off and coming into contact with the knife blade. Thanks to the ergonomic handle shape and the high-quality plastic, the knife lies comfortably and in the hand without slipping. High-quality butcher's knives must be very sharp, durable and resilient as well as having all the necessary safety features, such as an ergonomically shaped handle with finger guard. It must also comply with the hygienic food law requirements. NSF Certified made in Germany Learn More$40.30 -
F. Dick ErgoGrip 9 in. Trimming Knife
F. Dick ErgoGrip 9 in. Wide Blade Trimming Knife with an extra wide blade, feels like a cleaver. This knife is ideal for breaking down primal cuts of meat, skinning and trimming. The trimming knife is used to separate pieces of meat from fat, tendons and skin. That is why the trimming knife also belongs to the butcher's knife family. The blade is slightly curved upwards, becoming slightly wider in the front area than in the middle. This gives it more surface area, allowing you to make a long, pulling cut. Like the classic butcher's knife, it is also used to cut larger pieces of meat. This makes the trimming knife one of the most versatile butcher’s knives in slaughterhouses and cutting plants. The purpose of the trimming knife is to produce beautiful pieces of meat that have been cleanly separated from components such as tendons and fibres and can then be processed further without any problems. The subsequent process of portioning, or cutting the meat into ready-to-eat pieces, also requires precision and exact cutting. That is why it is important that you have a sharp trimming knife in your hands so that you can cut the meat cleanly and create a beautiful cut pattern. Learn More$42.25 -
F. Dick 11 in. Extra Large Butcher Knife
F. Dick 11 in. Butcher Knife with an extra wide blade, feels more like a cleaver. The blade is very wide at 3.8 inches wide; even the handle measures 1.5 inches by 1 inches in the middle of the handle where your palm sits. This butcher knife is ideal for cutting large slabs of meat. Weighs in at 2 pounds 4 oz. The curved blade is known as American style. The strongly curved blade, which is very pointed towards the front, is ideal for cutting steaks. The elongated cutting edge simplifies handling and the knife can glide along easily when cutting. This allows for long cuts that can be made in a flowing movement, while the more comfortable hand position protects your wrist. Which shape you choose depends on the type of application. Butcher’s knives must be very sharp, durable and resilient as well as having all the necessary safety features, such as an ergonomically shaped handle. It must also comply with the hygienic food law requirements. When used in slaughterhouses and cutting plants, functional handles are an absolute must for ergonomic, safe and fatigue-free work. The butcher’s knife must sit comfortably and securely in the hand without slipping, as professional knives are in continuous use for hours on end. The finger guard on the handle prevents your hand from accidentally slipping off and coming into contact with the knife blade. German Made Learn More$101.40 -
F. Dick ErgoGrip 12 in. Butchers Knife
The F. Dick Ergo Grip 12 in. Large Butchers Knife is meant for heavy duty butcher work, trimming fat and breaking down primal cuts. The butcher's knife is sometimes called a “block knife” because it was traditionally used on chopping blocks. Its wide blade makes it ideal for cutting, slicing and much more. It is part of the basic assortment in every butcher's shop, but home slaughterers and hunters also use the knife. The butcher's knife is also used in kitchens, where it is ideal not only for processing meat, but also for raw vegetables. That is why the butcher's knife is considered such an all-rounder. It can be used to cut a variety of different foods quickly, efficiently and precisely. It has a blade length of 18 cm to 36 cm and it comes in different blade shapes. Shapes range from a wide blade, an extra-wide version and up to two different curved versions. The classic version is the straight blade shape. With our butcher's knives, you can choose between the handles from our ErgoGrip or ExpertGrip butcher’s knife series. Please Contact our Knife Merchant Store if we are lacking colors or sizes desired, we will be happy to bring items in from Germany we may not be carrying. The curved blade is known as American style. The strongly curved blade, which is very pointed towards the front, is ideal for cutting steaks. The elongated cutting edge simplifies handling and the knife can glide along easily when cutting. This allows for long cuts that can be made in a flowing movement, while the more comfortable hand position protects your wrist. Which shape you choose depends on the type of application. Sometimes it makes sense to use different models. Made in Germany Learn More$48.75 -
F. Dick ErgoGrip 14 in. Butcher Knife
The F. Dick Ergo Grip 14 in. Extra Large Butchers Knife is meant for heavy duty butcher work this knife is one of the long and broadest kitchen knives available. Used mostly for trimming fat and breaking down primal cuts. The Ergo Grip Handle is both ergonomic and sanitary. Butcher’s knives must be very sharp, durable and resilient as well as having all the necessary safety features, such as an ergonomically shaped handle. It must also comply with the hygienic food law requirements. When used in slaughterhouses and cutting plants, functional handles are an absolute must for ergonomic, safe and fatigue-free work. The butcher’s knife must sit comfortably and securely in the hand without slipping, as professional knives are in continuous use for hours on end. The finger guard on the handle prevents your hand from accidentally slipping off and coming into contact with the knife blade. Friedrich Dick's Butcher Knives use high-quality knife alloys (X55CrMo14) and material compositions for the blade and handle. The blade's balanced hardness of 56° HRC significantly reduces material consumption and ensures that the cutting edge has a long life time. For you, this means considerably less sharpening. In our special hardening process, each blade is individually case-hardened and monitored – with optimum results in terms of hardness and structure. Each cutting edge is given a polishing finish: even sharper, even faster, even better – also thanks to the knife's cutting edge and blade geometry. Learn More$60.45 -
F. Dick Master Grip 5 in. Curved Semi Flex Boning Knife
MasterGrip 5 inch curved semi-flex boning knife is one of the most efficient and quality poultry knives we sell, this knife is great at dismantaling poultry, removing meat from bone and holds up to serious use. MasterGrip series knives are specially developed for daily, concentrated work in the meat industry. The handle of the MasterGrip meat knives was developed and shaped by means of intensive practical tests and designed to meet the needs of cutting. The series includes boning knives with flexible, semi-flexible and rigid blades in two different blade lengths, in curved and straight blade shapes. The safety colors orange and yellow ensure high recognition even in hectic everyday life. Thanks to the polished surface, less residue can adhere to the blade, making it corrosion-resistant and easier to clean. There is no gap at the blade exit from the handle, and the handle absorbs neither grease nor dirt. Furthermore, it is easy to clean and resistant to heat, shocks and abrasion. The MasterGrip knives have been awarded the American NSF seal for hygiene and quality. Made in Germany. Learn More$16.90 -
F. Dick Master Grip 6 in. Curved Semi Flex Boning Knife
MasterGrip 6 inch curved semi-flex boning knife is one of the most efficient and quality poultry knives we sell, this knife is great at dismantling poultry, removing meat from bone and holds up to serious use. MasterGrip series knives are specially developed for daily, concentrated work in the meat industry. The handle of the MasterGrip meat knives was developed and shaped by means of intensive practical tests and designed to meet the needs of cutting. The series includes boning knives with flexible, semi-flexible and rigid blades in two different blade lengths, in curved and straight blade shapes. The safety colors orange and yellow ensure high recognition even in hectic everyday life. Thanks to the polished surface, less residue can adhere to the blade, making it corrosion-resistant and easier to clean. There is no gap at the blade exit from the handle, and the handle absorbs neither grease nor dirt. Furthermore, it is easy to clean and resistant to heat, shocks and abrasion. The MasterGrip knives have been awarded the American NSF seal for hygiene and quality. Made in Germany. Learn More$18.20 -
F. Dick Master Grip 5'' Curved Stiff Boning Knife
The F. Dick 5 inch MasterGrip Curved Stiff Boning Knife provides a comfortable, hygienic grip and a strong, durable blade. A great knife for removing wings and legs off poultry. NSF Certified. This knife is also a popular choice for hunters; it functions extremely well and its bright orange handle is easy to spot when working outdoors. The knives from our MasterGrip series are specially developed for daily, concentrated work in the meat industry. The handle of the MasterGrip meat knives was developed and shaped by means of intensive practical tests and designed to meet the needs of cutting. The series includes boning knives with flexible, semi-flexible and rigid blades in two different blade lengths, in curved and straight blade shapes. The safety colors orange ensures high recognition even in hectic everyday life. Learn More$16.90 -
F. Dick ErgoGrip 5 in. Straight Flexible Boning Knife
The F Dick ErgoGrip 5 in. Straight Flexible Boning Knife is NSF certified for use in commercial kitchens or processing plants. A straight, narrow and flexible blade is preferred for filleting smaller fish, removing silver skin from meats, and navigating around bones in pork butts or similar products. The boning knife is used to cleanly separate the bone from the meat, a process known as boning. It is also used for skinning meat and poultry and cutting through tendons. The boning knife’s primary use is it to separate meat from the bone. Hardly any other knife is subjected to such stress and strain as a boning knife. It must prove itself as a reliable and safe helper in all work processes. In the meat industry, in slaughtering and cutting, as well as in butchers' shops, the boning knife must continually demonstrate its quality. The knife must be particularly easy to grip, as it requires frequent handling. The boning knife is held like a dagger and guided along the bone so that the meat is removed cleanly and evenly. When it is used for shearing, i.e. cutting meat, the knife is held in the normal gripping position, as it is when removing tendons or skin. Our boning knives are specially designed for this professional use in terms of blade shape, handle design and the materials used. The art of boning was already in demand in all ancient cultures. In those days, it was performed with sharpened horn or by a specially shaped stone. A cutting edge was created by hitting the edges of the hard stone. Both of these ancient tools already bore a certain resemblance to today's boning knives. The shape of the blade has changed slightly over the years. The knife was initially only used to remove the bones. Skinning, removing the tendons and expertly cutting the individual pieces only came later. Learn More$16.90 -
F. Dick ErgoGrip 5 in Curved Flex Boning Knife
The F Dick ErgoGrip 5 in. Flexible Curved Boning Knife is a great tool for dismantling a variety of proteins, removing skins, cutting through joints and tracing along bones. Simply the boning knife is used to cleanly separate the bone from the meat, a process known as boning. It is also used for skinning meat and poultry and cutting through tendons. The boning knife’s primary use is it to separate meat from the bone so hardly any other knife is subjected to such stress and strain as a boning knife. It must prove itself as a reliable and safe helper in all work processes. In the meat industry, in slaughtering and cutting, as well as in butchers' shops, the boning knife must continually demonstrate its quality. The knife must be particularly easy to grip, as it requires frequent handling. The boning knife is held like a dagger and guided along the bone so that the meat is removed cleanly and evenly. When it is used for shearing, i.e. cutting meat, the knife is held in the normal gripping position, as it is when removing tendons or skin. Our boning knives are specially designed for this professional use in terms of blade shape, handle design and the materials used. Learn More$16.90
